Buckwheat goofs? Three recipes to cook it

Buckwheat is a plant that gives a good nutty flavor to recipes, but this is not its only virtue. “At a time when humanity is asking crucial questions about food, health, agriculture and biodiversity, buckwheat is part of the answers,” says Bertrand Larcher. The founder of the Breizh Café creperies has just dedicated a book to buckwheat (BuckwheatEditions de La Martinière, 224 pages, 25 euros) in which he details the history and qualities of this polygonal plant that is often mistakenly confused with a grass.

Its cultivation is easy and possible in the poorest soils. The brevity of its cycle (three months to bear fruit) makes it compatible with harsh climates. It is also a cleaning plant that limits the presence of invasive species occupying the soil, as well as a natural fertilizer that provides excellent cover. Able to do without pesticides and fertilizers, it grows easily organically. So many good reasons to restore its nobility to this gluten-free food. Bertrand Larcher’s book offers 60 sweet and savory recipes; here are three to warm up the imminent autumn.

Pumpkin pie and Nantes cure

Preparation: one hour.
Refrigeration: 12 hours.
Cooking: 52 minutes.

Ingredients for 4 people:

Broken mass

  • 110g buckwheat flour
  • 125 g of wheat flour
  • 125g semi-salted butter
  • 6 cl of ice water
  • 1 egg yolk

the cake machine

  • 2 eggs
  • 1 egg yolk
  • 90 g of liquid cream
  • 20 g of raw cream
  • 10cl of milk
  • 2 pinches of salt
  • 2 pinches of ground pepper

The garrison

  • 300g pumpkin
  • 150g onions
  • 150g spinach
  • 1/2 priest of Nantes
  • 10g olive oil
  • Salt

Broken mass

In a bowl, mix the buckwheat flour, the wheat flour and the butter cut into small pieces. Work with the tips of your fingers, lifting and crumbling them until you obtain a homogeneous sandy texture. You can also grind this mixture in the blender, in small pulses, but the butter must be very cold.
Gradually add the water, then the egg yolk. If you use a robot, add the water little by little in successive pulses and the egg yolk at the end, pulse two or three more times to homogenize the whole.
Form the dough into a ball loosely, wrap in cling film and store in the fridge for at least one night.
The next day, take the dough out of the refrigerator 30 minutes to 1 hour in advance (depending on the ambient temperature) so that it has the right consistency to roll it out.
Using a rolling pin, roll out the dough to 2mm thickness.
Line a cake pan, trim the edge and prick the bottom with a fork.
Keep in the refrigerator while you wait to bake the cake.

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